It won’t take long to muscle your way through a big bowl of these spicy mussels. Chances are, your bowl will be empty before you realized you started. Eating this shellfish can consume ones’ attention, especially when they are steamed in wine, garlic, and spices. No one wants to miss out of getting every drop and morsel of the flavorful broth. It is a fun and messy affair, but well worth it.
I have grown to realize people either love mussels, or refuse to eat them. In the past, clams and oysters had a better reputation, because eating mussels was considered risky behavior. Only Gods like Hercules should eat them, for they were invincible to everything. For the longest time, I was a member of that camp. They just did not appeal to me. Fortunately, I have grown-up and changed my attitude.
When I was a child, I saw mussels everywhere anchored to pillars, rocks and boats throughout the intertidal zone. I believed they were the strangest creatures around. At low tide, I would play under the docks, looking for the perfect skipping rock and other hidden treasures. I saw colonies of mussels tightly glued on pillars, like bunches of grapes ready to be picked. Purposefully, I would attempt to pull one off, and always fail. How they managed to cling so tightly to every surface along the shoreline intrigued me. Their beards were thin and stringy, and I was dumbfounded at the holding strength of the tiny fibrous strands. If someone told me back then, mussels were alien creatures from another galaxy, I would have believed them. The thought of eating these sea creatures never crossed my mind.
Several years ago, I was researching healthy foods and mussels kept showing up as a superfood. Based on my research I became more open-minded to try them. After all, how can I have an opinion on something I know nothing about? Fortunately, I did change my mind, because now I love them. Unlike clams, they are very tender and slightly sweet with lots of protein, low in fat, and tons of beneficial nutrients.
There are many ways I like to prepare mussels, and this recipe with chorizo sausage is just one in a collection. One of the best aspects of cooking with mussels, is you do not really need a recipe to create a delicious meal. Exact amounts are not necessary. Put them in a pot with a little liquid and garlic and you have an easy dinner. My recipe is a little more involved than that, but still simple to execute. I have written this recipe as a guideline for you to learn the process and hopefully inspire you.
Tips for Success Cleaning and Eating Mussels
Where to get mussels? If you are lucky enough to know a secret spot along the coast where you live, this will be your freshest option. Please only take what you need and be aware of the health of the waters you harvest in.
The most available option is to buy mussels at the store. The ones that are most common are from, Prince Edward Island, Canada. Mussels from PEI are farm raised, reliable and sustainable. They are also a great bargain with a 2 lb bag costing around $7.00. Harvesting date and best used by dates are provided on the label of each bag. Ask the fishmonger to pack them in ice, if they have not already done so.
Care and cooking: As soon as you get home, take the mussels out of the plastic bag and store loosely in a bowl covered with a kitchen towel. Put the bowl immediately in the refrigerator. No plastic wrap, and not submerged in water. If you are keeping them in the refrigerator for a couple of days, pour out any accumulated water from the bottom of the bowl.
When you are planning to cook the mussels, inspect each one and clean them. Most farm raised mussels come cleaned, but they still need a once over for stray grit and beards. Run cold water over the mussels and inspect for broken shells, grit and the beard along the straight edge of the shell. Slice off any stray beards with a sharp paring knife. Throw out any mussels with broken shells.
If a mussel shell opens, tap the top of the shell with your finger. If the shell does not close, throw it away. Store the clean mussels in the refrigerator in a bowl loosely covered with a towel until you are ready to cook them.
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